Leanne Moore

Seeded Spelt Bread

Seeded Spelt Bread – If bread is your weakness here’s a little recipe to keep close to hand. Spelt flour has a good protein content and though it’s not gluten free – it does contain a lower level of gluten than wheat flour. Bake a loaf or two and substitute your regular processed breads for this healthier option. 

Give spelt flour a go and see what you think. Remember – often its the little changes that amount to the biggest differences!

What You Need: 

4 Cups Spelt Flour

1/4 Cup mixed seeds (sunflower, sesame, pumpkin)

2 Tspns Baking Soda

2 Cups Almond Milk

1/2 Tspn Himalayan Pink Salt/ Sea Salt

1 Tblsn Agave

Preheat the oven to 170C.

Grease a loaf tin using coconut oil.

In a large mixing bowl add the spelt flour, agave, salt, baking soda, seeds and almond milk.

Mix until fully combined.

Spread mixture evenly into loaf tin.

Bake in the oven for 45 minutes.

Remove from tin and allow to cool on a wire tray.

Serve and enjoy!

Leanne and Dave 🙂

Seeded Spelt Bread – If bread is your weakness here’s a little recipe to keep close to hand. Spelt flour has a good protein content and though it’s not gluten free – it does contain a lower level of gluten than wheat flour. Bake a loaf or two and substitute your regular processed breads for this healthier option. 

Give spelt flour a go and see what you think. Remember – often its the little changes that amount to the biggest differences!

What You Need: 

4 Cups Spelt Flour

1/4 Cup mixed seeds (sunflower, sesame, pumpkin)

2 Tspns Baking Soda

2 Cups Almond Milk

1/2 Tspn Himalayan Pink Salt/ Sea Salt

1 Tblsn Agave

Preheat the oven to 170C.

Grease a loaf tin using coconut oil.

In a large mixing bowl add the spelt flour, agave, salt, baking soda, seeds and almond milk.

Mix until fully combined.

Spread mixture evenly into loaf tin.

Bake in the oven for 45 minutes.

Remove from tin and allow to cool on a wire tray.

Serve and enjoy!

Leanne and Dave 🙂

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